Hot Maple Souffles
|Butter/Stick margarine||1 Tablespoon, softened|
|Granulated sugar||2 Tablespoon|
|Maple syrup||3 Tablespoon|
|Maple syrup||1 Cup (16 tbs)|
|Egg whites||4 Large (At Room Temperature)|
|Baking powder||1 Teaspoon|
|Powdered sugar||1 Tablespoon|
Preheat oven to 425°.
Coat 6 (10-ounce) ramekins with margarine; sprinkle evenly with granulated sugar.
Combine 3 tablespoons maple syrup and bourbon in a small microwave-safe bowl; microwave at HIGH 1 1/2 minutes or until mixture boils.
Pour about 1 tablespoon bourbon mixture into bottom of each prepared ramekin.
Cook 1 cup maple syrup in a medium, heavy saucepan over medium-high heat 8 minutes or until candy thermometer registers 250°.
Beat egg whites and salt with clean, dry beater at medium speed of the mixer until foamy.
Pour hot maple syrup in a thin stream over egg whites, beating at medium speed and then at high speed until stiff peaks form.
Add baking powder, and beat well.
Spoon egg white mixture evenly into prepared ramekins; place on a jelly-roll pan.
Bake at 425° for 13 minutes or until puffy and set.
Sift powdered sugar evenly over tops of souffles.